In addition to wines for which the region is famous, the hunter Valley also boasts of restaurants that have made waves in the culinary scene - the wonderfully creative, impressive Exp comes to mind - but if we are to think of the grand-doyenne of the Hunter dining scene, a great portion of people will likely think of Muse. As it turned out, in the immediate aftermath of easing covid restrictions to not-quite-pre-covid levels, Muse required very advanced booking in order not to miss out. That's why we ended up visiting its little sibling, Muse Kitchen.
Located at the Keith Tulloch winery, Muse Kitchen is a cozier, more casual eatery than Muse. It has a bustling, homey feel, and boasts a three course menu featuring a variety of produce from which to make a selection. The menu, however, remains small and classic, changing with the seasons.
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| Kingfish tartar |
A fish tartar, to me, is sashimi amped up. Served in a fried coriander dressing and with tomatoes, the king fish is ever so slightly "cooked" by the acid in the tomato and the dressing. A refreshing start to the meal for those who prefer a light entree.
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| Redgate farm quail |
For those who prefer a slightly heartier entree, the quail is served with charred grapes, salmoriglio and macadamia. Salmoriglio is a Southern Italian dressing that is usually served on fish thanks to its lemon-y tang; however, it worked just as well on a delicate meat such as quail, and was a good flavour companion to the smokey chargrilled flavour of the meat.
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| Agedashi tofu |
Muse Kitchen's vegetarian menu is just as big as its omnivore menu, which is quite pleasing and with-the-times. The agedashi tofu, with hearty, generously-sized tofu as the protein source, is served with basil pesto and zuchini.
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| Lamb shoulder |
The lamb shoulder is cooked to pink perfection, sitting on a bed of ricotta and hankerchief pasta, with rainbow chard. The serving size at Muse Kitchen is nothing if not generous.
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| Honey & lavender Bombe Alaska |
Not quite how one pictures a Bombe Alaska - the version served at Muse Kitchen is more like a deconstructed Bombe Alska, with each component piled on top of one another rather than the whole thing being encased in a dome of marshmellow. The flavour is mild, well-balanced, and gently floral.
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| Chocolate miso-teezer |
Finally, the most impresive thing on the menu in my opinion: a miso-flavoured chocolate creation that creatively uses the umami of miso in unexpected ways which end up working brilliantly. I would venture as far as to say this is the best chocolate dessert I have ever had.
Score: 4/5
Cost: approx $100-$130pp with a couple glasses of wine
Address: Keith Tulloch Winery Cnr. Hermitage &, Deasys Rd, Pokolbin NSW
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